MIO Mixed Berry Puree is a frozen semi-finished product for professional pastry and gelato labs: 90% fruit, raspberry, blueberry, blackberry and redcurrant, blended with 10% sucrose, with no preservatives or colorants. Supplied in a practical 1 kg brick, carton of 6 pieces, it keeps for 12 months at -18 °C and delivers the flavour of ripe berries in every season, with zero cleaning time and zero waste.
What Is Mixed Berry Puree
Fruit puree is one of the fundamental semi-finished products of modern pastry making: the fruit is sieved and blended into a smooth, homogeneous pulp, lightly sweetened and deep-frozen to lock in colour, aroma and antioxidants. Unlike fresh berries, the puree guarantees constant quality, identical taste from batch to batch and immediate availability all year round, exactly what a professional lab needs to standardise recipes and food cost.
The MIO Line by Innovaction
MIO is the in-house line of raw materials and semi-finished products created by Innovaction S.r.l. of Ragusa, in south-eastern Sicily. The company was founded by sector entrepreneurs with a clear goal: to become a reference point for the distribution of pastry and gelato supplies, combining high quality standards with an efficient distribution service. The MIO range covers fruit fillings, flavouring pastes, mirror glazes, nut pastes and fruit purees used daily by professional laboratories.
Composition and Nutritional Values
The recipe is essential: raspberry, blueberry, blackberry and redcurrant make up 90% of the product, completed by 10% sucrose. No preservatives, no colorants. Average nutritional values per 100 g: energy 339 kJ / 80 kcal, fat 0.01 g (of which saturated 0.00 g), carbohydrates 19.29 g (of which sugars 18.91 g), fibre 1.3 g, protein 0.41 g, salt 0.005 g.
Professional Uses in Pastry and Gelato
- Fruit sorbets and gelato: ready-to-use berry base; account for the 10% sucrose already present when balancing the recipe
- Mousses, bavarois and semifreddo: combine with gelatine and whipped cream for entremets and single portions
- Coulis and plated desserts: use directly after thawing as a sauce for panna cotta, cheesecake and tiramisu variations
- Gelée inserts and glazes: pair with neutral gelatine for fruit inserts and coloured finishes on modern cakes
- Fillings and creams: flavour buttercreams, ganaches, yogurt creams and pastry creams with an intense berry note
Pairings and Menu Ideas
Mixed berries pair naturally with mascarpone and cream, think berry tiramisu or cheesecake with a glossy coulis topping, with white and dark chocolate in ganaches and glazed entremets, and with lemon and yogurt in modern single portions. In the gelato display cabinet the deep purple of a berry sorbet next to pistachio and hazelnut creates a strong visual contrast that supports impulse sales.
How to Use It Correctly
Thaw the brick overnight in the refrigerator at 0-4 °C and stir briefly to restore a smooth, glossy texture. Once thawed, keep refrigerated and use quickly; never refreeze a thawed product. For gelée and inserts, warm only the required amount and add gelatine off the heat to preserve the fresh berry aroma.
Common Mistakes to Avoid
- Thawing at room temperature: it stresses the product and shortens its life; always thaw at 0-4 °C
- Ignoring the sugar content: adding the full sugar dose of a fresh-fruit recipe leads to over-sweet, soft sorbets
- Boiling the puree: prolonged heat dulls the fresh berry notes; warm it gently only when the recipe requires it
Storage and Shelf Life
Store at -18 °C until the best-before date: the commercial life is 12 months. Depending on the equipment available, the product keeps 1 day in the refrigerator, 3 days in the ice compartment, 7 days at -6 °C and 30 days at -12 °C. Do not refreeze once thawed.
Delivery and Logistics LAPA
B2B and B2C frozen delivery in Switzerland from the LAPA warehouse in Embrach (Zurich). Unbroken cold chain at -18 °C with the certified isothermal vehicles of the LAPA fleet across Zurich, Winterthur, Uster, Aargau, St. Gallen, Lucerne and Basel. For Ticino (Lugano, Bellinzona), French-speaking Switzerland (Geneva, Lausanne, Fribourg) and mountain regions (Chur, Davos) delivery within 24-48 hours via certified food-grade partner couriers (Swiss Post, Planzer, Galliker) with insulated dry-ice packaging.
Who It Is For
Designed for pastry labs, gelato shops, hotels, restaurants with plated-dessert service, catering companies, bakery cafés and Italian delicatessens, as well as private customers who want professional results at home. Over 1,500 professionals in Switzerland rely on LAPA every week for their supplies.
